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Process of making Chef Knives

  • Media owner nztimb
  • Date added
The chef knives that I HT the other day had their turn at the grinder to get the bevels ground in and there was such a dramatic reduction in weight between the one I had done and the one still to be ground that I decided to put them on the scales to see what weight reduction there was with the grinding. The unground one was 245gram and after grinding the weight was just 155 gram so there was 90 grams left in the bucket under the grinder or almost a 1/3 of its weight.
Great Garry, I will saw the Rooibos wood in slabs today, I want to send you a parcel before I leave for holiday...
 
Garry what will be good if you can give me the exact measurements of the wood scales you want to put on specific knives you need to complete..this will less the shipping costs ...:A Banana:
 
135mm long by 35mm wide by 30mm thick. This allows for dressing to straight and placing the tang to best advantage with the grain and can be used as is for stick tang knives or I can split them for full tang blades as needed
 

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